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1/4 cup of minced celery
1/4 cup of minced onion
1/4 cup of mayonnaise
1 large egg
1 tablespoon of dry mustard
1/4 teaspoon of salt
a generous pinch of cayenne pepper
1 pound of fresh crabmeat
2 3/4 cups of fresh breadcrumbs
2 tablespoons of butter
2 tablespoons of olive oil
lemon wedges
Mix the first 7 ingredients in a medium bowl. Mix in the crab. Mix in enough breadcrumbs (about 2 cups) to form a mixture that barely holds together. Spread the remaining breadcrumbs on a baking sheet. Shape the crab mixture into eight 3/4 inch thick patties. Coat the crab cakes with the remaining breadcrumbs, pressing to adhere. Cover with plastic wrap and refrigerate at least 1 hour. It can be prepared 4 hours ahead, keep refrigerated. Melt 1 tablespoon of butter with 1 tablespoon of oil in a large nonstick skillet over medium high heat. Add 4 crab cakes, reduce the heat to medium and cook until brown about 4 minutes per side. Wipe the skillet clean. Repeat with the remaining butter, oil and crab cakes. Transfer the crab cakes to plates. Serve crab cakes immediately with lemon wedges.
Makes 8 for appetizers or 4 main course
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